摘要
实物标本是《烹饪原料学》教学过程中经常使用的教学教具。对畜类、禽类、鱼类、植物类等不同类型的烹饪原料 ,采取正确的制作方法制成标本 ,能较长时期地、比较真实地保留原料的原有特征 。
Practical specimens are often used in teaching of cuisine material. Different specimens of cuisine materials have different making methods. According to the author's experience, a few methods of cuisine material are introduced.
出处
《扬州大学烹饪学报》
2001年第4期39-41,共3页
Cuisine Journal of Yangzhou University
关键词
烹饪原料
标本制作
教具
教学
cuisine materials
speciments making
teaching aid
